Valentine Heart Cake

16 servings

2 cups sifted all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
1/4 cup maraschino cherry juice
2 eggs
1/3 cup chopped maraschino cherries

Preheat oven to 350ºF.
Combine flour, sugar, baking soda, and salt in a large mixer bowl. Make a well in center. Add milk, Crisco, cherry juice, and eggs. Blend at low speed until moistened. Beat for 2 minutes at medium speed. Add cherries; beat until mixed.
Pour into a greased and floured 13 x 9 x 2-inch pan.
Bake at 350ºF for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Set pan on a rack.

Cherry Frosting

4 cups powdered sugar
1/2 cup Crisco, softened or at room temp.
2 teaspoons cherry flavoring
3 to 4 tablespoons milk

drops of red food coloring

Combine all ingredients except milk in small mixer bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency (1 to 2 minutes).

Makes 2 cups.